31m$26.54Mediterranean Foil Packet Salmon
Foil-baked salmon with cherry tomatoes, zucchini, kalamata olives, feta cheese, and lemon for a bright weeknight dinner with minimal cleanup.
- Energy
- 517 calories per serving
- Protein
- 39.2 g per serving
- Carbs
- 8.2 g per serving
- Fat
- 35.1 g per serving
- Sodium
- 834 mg per serving
Shopping options
Salmon fillets
4 Each
Kroger® Fresh Farm Raised Atlantic Salmon Fillet Portion
75%
Extra-virgin olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Feta cheese, crumbled
0.5 Cup
Athenos Crumbled Traditional Feta Cheese
33%
Kalamata olives, pitted and sliced
0.33 Cup
Kroger® Sliced Kalamata Olives in Brine
25%
Cherry tomatoes, halved
1.5 Cup
Private Selection™ Fresh Petite Cherry Snacking Tomatoes
79%
Kosher salt
0.75 Teaspoon
Kroger® Coarse Kosher Salt
0%
Black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Dried oregano
1 Teaspoon
Kroger® Oregano Leaves Shaker
7%
Zucchini, thinly sliced into half-moons
2 Cup
Zucchini
57%
Garlic, minced
2 Count
Garlic
20%
Lemon, thinly sliced
1 Each
Fresh Large Lemon - Each
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- salmon fillets-4 each
- zucchini-2 cups
- cherry tomatoes-1.5 cups
- feta cheese-0.5 cups
- pitted kalamata olives-0.33 cups
- medium lemon-1 each
- extra-virgin olive oil-2 tbsp
- garlic-2 cloves
- dried oregano-1 tsp
- kosher salt-0.75 tsp
- black pepper-0.5 tsp
Preheat the oven to 425°F; finish halving the tomatoes, slicing the zucchini, slicing the olives, and mincing the garlic.
Keep fingers tucked and the knife blade angled away while slicing and mincing.
Tear 4 large sheets of aluminum foil and place them on a baking sheet; divide the zucchini and tomatoes among the sheets, then drizzle with 1 tablespoon olive oil and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Pat the salmon dry, place 1 fillet on each vegetable pile, and season with the garlic, oregano, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and remaining 1 tablespoon olive oil.
Keep raw salmon separate from ready-to-eat foods and wash hands after handling it.
Top each fillet with lemon slices, kalamata olives, and feta, then bring the foil edges together and crimp tightly to make sealed packets with a little space above the salmon.
Bake for 14 to 16 minutes, until the salmon is just cooked through and flakes easily with a fork.
Cook salmon until it reaches 145°F in the thickest part.
Let packets rest for 2 minutes, then carefully open away from your face and serve the salmon with the vegetables and juices.
Open foil packets away from your face because hot steam will escape.
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